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Three smoked salmon breakfast tacos on a plate with cream cheese and lime wedges.
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5 from 3 votes

Smoked Salmon Breakfast Tacos

Smoked salmon breakfast tacos could not be easier or more delicious! Silky smooth smoked salmon is nestled between light, fluffy eggs scrambled with cream cheese and chives. Serve in tortillas of your choice. Savory breakfast heaven!
Prep10 mins
Cook10 mins
Total15 mins
Course: Breakfast
Cuisine: American, Jewish
Keyword: how to make salmon breakfast tacos, lox and eggs, smoked salmon and eggs
Servings: 2 servings
Calories: 532kcal
Author: Ari Laing


Aluminum foil
Mixing bowl
Large nonstick skillet


  • 4 6" or 8" flour or corn tortillas
  • 6 large eggs
  • ½ small red onion minced
  • ½ cup smoked salmon or smoked salmon trimmings
  • 6 Tbsp cream cheese cut into small cubes
  • 3 Tbsp chives thinly sliced, divided
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 lime cut into wedges, for serving
  • nonstick cooking spray


  • Warm the tortillas. Preheat oven to 350F, then stack tortillas and wrap in aluminum foil. Place directly on oven rack and warm for about 7-10 minutes. Alternatively, wrap tortillas in a damp paper towel, then heat in a microwave in 30-second increments until warm. Place two warmed tortillas on each plate.
  • Whisk the eggs. Combine eggs, onion, 2 Tbsp chives, 1 tsp Kosher salt, and ¼ tsp black pepper in a mixing bowl, then whisk to combine.
  • Cook the eggs. Heat a large nonstick skillet over medium heat (no higher!), then coat with cooking spray. Add eggs and cook, stirring often, until small curdles form. Adjust and lower heat as needed so eggs do not brown or cook too quickly.
  • Stir in remaining ingredients. When eggs are slightly runny, add 6 Tbsp cubed cream cheese and ½ cup smoked salmon. Continue cooking until eggs are no longer runny, stirring often, then remove from heat.
  • Assemble, then serve. Divide scrambled eggs evenly between warm four tortillas, then top with additional chives. Serve immediately with lime wedges.


  • To freeze (as breakfast burritos, not tacos):
    • Use a large corn or flour tortillas (10 or 12 inches).
    • Allow cooked scrambled eggs to cool to room temperature or colder.
    • Burritos will hold up better if there's a layer between the eggs and the tortilla. The obvious choice is a piece of cheese. Add a slice of a neutral cheese (e.g., American) or simply add a good schmear of cream cheese right along the bottom.
    • Layer a few tablespoons of filling directly on top of cheese, top with extra chives, then roll into a burrito (roll the sides in towards the center, covering the filling as best you can, then bring the bottom of the tortilla up over the filling and continue rolling to form burrito).
    • wrapping individually with aluminum foil.
    • Once all breakfast burritos are assembled, freeze them in a single layer on a baking sheet. Once frozen, transfer burritos to a large freezer Ziplock bag for storage. 
  • To reheat: heat frozen breakfast burritos (wrapped in aluminum) in a toaster over until warm (375 F for 7-8 minutes)
    • Alternatively, you can unwrap burrito, place on a plate, then microwave for 1-2 minutes or until hot.
Love smoked salmon? Check out our homemade gravlax recipe!


Serving: 2tacos | Calories: 532kcal | Carbohydrates: 25.4g | Protein: 43.6g | Fat: 30.5g | Saturated Fat: 12.2g | Cholesterol: 636mg | Sodium: 2662mg | Fiber: 3.6g | Sugar: 2.5g
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